Ingredients: Salt 1/4 lb macaroni or elbow pasta
1 tablespoon evoo
1/3 lb ground sirloin
Black pepper
1 jalapeno pepper, seeded and thinly sliced
1/2 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon coriander
2 tablespoons tomato paste
1 cup beef stock
1/2 cup shredded cheddar cheese
Directions:
*Cook pasta to al dente.
*While the pasta cooks, heat the evoo in a skillet over medium-high heat.
*Add meat and brown for 3 to 4 minutes, breaking it up as it cooks
*Season meat with salt and pepper.
*Add the jalapeno, onions, and garlic and cook for 2 to 3 minutes more
*Season with the chili powder cumin, and coriander.
*Stir in the tomato paste, cook for 2 more minutes
*Stir in the beef stock and reduce heat to low.
*Simmer the chili for 5 minutes.
*Stir in the pasta and cheese and serve.
Serves: 1
Source: Racheal Ray
Submitted by Meghan Perry
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